IMPROVING THE QUALITY OF YOGHURT MANUF ACTURED FROM CAMEL MILK

PRODUCTION OF FUNCTIONAL BIO - YOGHURT MADE FROM CAMEL MILK, SKIM MILK RETENTATE AND FORTIFIED WITH SWEET POTATO POWDER

The possibility of converting camel (Camelus dromedaries) milk into milk products (cheese – yogurt )

Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk

Production of Flavoured Fermented Camel Milk

Production of Fermented Camel Milk Beverage Flavoured with Some Plant Extracts

PHYSICO-CHEMICAL AND BIOLOGICAL HARACTERISTICS OF CAMEL MILK

EFFECT OF CAMEL MILK ON MICROBIOLOGICAL AND CHEMICAL QUALITY OF SOFT CHEESE

Nutritional Evaluation of Fermented Camels’ Milk Permeate Pomegranate Beverage

EFFECT OF MILK SUPPLEMENTATION WITH VARIOUS TYPES OF MILK PROTEINS ON PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF BIO-FERMENTED CAMEL’S MILK.